Put the water and sugar in a saucepan. You bring the water to a boil and then gently bubble until the sugar is dissolved. Wash the elderflowers and shake them dry. Now add them to the saucepan with the sugar water and steep them for half an hour next to the kitchen stove with the lid closed. Filter the infusion and stir in the juice of one lemon. Now pour the mixture into a solid container and let it cool. Then put the container in the freezer for 1 hour until the mixture is half frozen.
Beat the egg whites in a baking bowl until firm, but not stiff, and fold into the sorbet. Follow this with another run in the freezer until firm, which will take about 1 hour.
Serve the sorbet in wine glasses and garnish each glass with a few red currants or very small bunches of elderflowers.
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